It's the hottest month of the year and I wanted to make some cool summer sweets.

What You'll Need:
-1 box of lemon cake mix (and all it's needed ingredients)
-2 cups of fresh blueberries
-2 blocks of cream cheese
-2 small boxes of lemon Jello mix
-1, 12 oz can of evaporated milk
-1/2 cup of lemon juice
-1 and 1/2 cups boiling water
-1 cup granulated sugar
-hand mixer (crucial)
-yellow food coloring (optional)
(Makes up to 2, 13x9 pans worth)

Step 1:
-Start by washing the blueberries over cold water in a strainer. Set aside for now.

Step 2:
Make the cake batter mixed with all it's needed ingredients, then stir the blueberries into the batter. Pour batter equally into 2 well greased 13x9 glass cake pans. Place in the oven for the instructions longest amount of required time. Maybe even a few minutes more. You want your cake to be a little overly done just a bit. Once finished cooking, set aside and let completely cool.

Step 3:
In a separate bowl, add 1 and a half cups boiling water, 1/2 cup of lemon juice, and the 2 boxes of lemon Jello mix. Whisk to combine for at least 2 minutes or until the powder has completely dissolved. Do NOT refrigerate, let it cool off to room temperature on the counter/table. You don't want it to start solidifying.

Step 4:
In a second separate bowl, add the 2 blocks of cream cheese, and 1 cup of sugar. Use your hand mixer to combine until it's soft and looks like cake batter. Set aside for now.

Step 5:
In a third separate bowl, add your entire can of evaporated milking after shaking well. Mix with your hand mixer until stiff peaks form as it takes on the shape of whipped cream. This will take a while. Just keep at it and use your best judgement until it's light and fluffy.

Step 6:
When the Jello mixture has cooled to room temperature, combine with the cream cheese mixture and whipped evaporated milk. Lightly fold it all together. (Optional: add 6 drops of yellow food coloring to make the top cheesecake layer more yellow to better match your cake.)

Step 7:
After the cakes have completely cooled, equally distribute your cheesecake mixture to the top of both cakes. Make sure to shake it around to get an equal layer. (Optional: If you don't want your cheesecake to look like swiss cheese, you're going to have to pop all of the air bubbles with a toothpick. This takes a very long time, so I didn't bother.)

Step 8:
Chill both pans in the fridge for 4 to 6 hours. Give it a quick tap at 4 hours in to see how it's doing. If it sticks to your finger it's not ready yet. Once the cheesecake has completely solidified, cut yourself a slice and enjoy.